| Is authentication of regional and traditional food made of meat possible? | |
| | |
MedLine Citation:
|
PMID: 22452729 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
|
Authentication of regional and traditional food made of meat poses a significant challenge. It continues to be a very difficult task which requires employment of quite advanced analytical techniques. These products, despite a similar process of manufacturing, differ in taste and aroma. This happens due to the use of special breeds of animals, the application of appropriate feeding regimes as well as the effect of the place and climate. In order to perform correct identification of geographical origin, a good solution is to determine both stable isotopes as well as trace elements. It is essential to collect detailed meteorological and geochemical data and information about farming practices and to compare them with the obtained results. In a majority of cases, the performed identification is confined to species and the determination of the animal breed is very limited. In the case of individual breeds a comparative analysis of SNPs appears to present the highest potential, especially genes affecting the coat color of animals may serve as markers. Experiments confirm that genes responsible for pigmentation underwent mutations in individual breeds. Authentication on the basis of the manufacturing process appears to be easier to realize than tracing geographical origins. |
| | |
Authors:
|
Magdalena Montowska; Edward Pospiech |
Related Documents
:
|
22542299 - Nitrogen and phosphorus use efficiencies and losses in the food chain in china at regio... 22818589 - Adolescent girls' most common source of junk food away from home. 22531289 - Mobile and home-based vendors' contributions to the retail food environment in rural so... 23601399 - Nutrients and bioactive compounds of thai indigenous fruits. 17432059 - Proliferative peritoneal and pleural cestodiasis in a cat caused by metacestodes of mes... 22743289 - Co-digestion of cattle manure with food waste and sludge to increase biogas production. 19425619 - Sound speed and density characterization of milk adulterated with melamine. 20722929 - Development of an ingredient containing apple peel, as a source of polyphenols and diet... 12730069 - Histological study of post-pollination events in spathodea campanulata beauv. (bignonia... |
Publication Detail:
|
Type: Journal Article |
Journal Detail:
|
Title: Critical reviews in food science and nutrition Volume: 52 ISSN: 1549-7852 ISO Abbreviation: Crit Rev Food Sci Nutr Publication Date: 2012 Jun |
Date Detail:
|
Created Date: 2012-03-28 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 8914818 Medline TA: Crit Rev Food Sci Nutr Country: England |
Other Details:
|
Languages: eng Pagination: 475-87 Citation Subset: IM |
Affiliation:
|
a Institute of Meat Technology, Poznań University of Life Sciences , Poznań , Poland. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Applications of Calcium and its Supplement derived from Marine Organisms.
Next Document: Implication of Conjugated Linoleic Acid (CLA) in Human Health.